Description
These Egg White Bites are a fluffy, protein-packed breakfast option made with a blend of egg whites, cottage cheese, and cheese, combined with vibrant veggies like roasted red peppers and spinach. Baked to perfection in a muffin pan, they offer a convenient and nutritious meal prep solution that’s gluten-free and vegetarian.
Ingredients
Scale
Egg Mixture
- 1 cup liquid egg whites (or whites from 8 to 10 large eggs)
- 1/2 cup cottage cheese (2% or full-fat)
- 1/2 cup shredded Monterey Jack or mozzarella cheese
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Vegetables and Toppings
- 1/2 cup roasted red peppers, finely chopped (or diced bell pepper)
- 1 cup fresh spinach, chopped
- 3 tablespoons crumbled feta cheese (optional)
Other
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Prepare a 12-cup muffin pan by generously spraying it with nonstick cooking spray or lining with silicone muffin liners to prevent sticking.
- Blend the Egg Mixture: In a blender, combine the liquid egg whites, cottage cheese, shredded Monterey Jack or mozzarella, salt, black pepper, garlic powder, and onion powder. Blend for 20 to 30 seconds until the mixture is smooth and foamy, which helps create a light, tender texture.
- Prepare the Muffin Cups: Evenly distribute the chopped roasted red peppers and chopped fresh spinach among the muffin cups, ensuring each cup gets a good amount of veggies for flavor and nutrition.
- Pour Egg Mixture: Carefully pour the blended egg mixture over the vegetables in each muffin cup, filling them about three-quarters full. If desired, sprinkle a little crumbled feta cheese on top of each for an added tangy flavor.
- Bake the Egg Bites: Place the muffin pan in the oven and bake for 18 to 22 minutes. The egg bites are done when they have set completely and the tops no longer look wet or jiggly.
- Cool and Serve: Allow the egg bites to cool in the pan for 5 minutes. Then, run a knife around the edges of each muffin cup to loosen the bites, and lift them out gently. Serve them warm, or let cool completely to store for meal prep.
Notes
- Blending with cottage cheese makes the bites fluffy and tender, similar to café-style egg bites.
- For a spicy kick, add diced jalapeño or a pinch of red pepper flakes to the egg mixture before blending.
- Store the egg white bites in the refrigerator for up to 4 days.
- To reheat, microwave for 20 to 30 seconds or warm in a 325°F oven for about 8 minutes.
